Cheesecake Ice Cream

When cream cheese was invented in the 1870s, it spurred the invention of a rich, dense dessert called “New York-style” cheesecake. That treat inspired our luscious cheesecake ice cream. Each spoonful is so luscious and indulgent!

Invest in a thermometer and an ice cream maker to make ice cream with the right texture. Owning an instant-read thermometer is highly recommended. You can get away without an ice cream maker, though your ice cream won’t be quite as smooth.

Ingredients for Cheesecake Ice Cream

• Half-and-half cream: It’s richer than milk but not as decadent as heavy cream. In a pinch, use a combo of 1/4 cup heavy cream and 3/4 cup whole milk per cup of half-and-half.
• Whole milk: Use whatever brand you prefer.
• Sugar: Skip other types of sugar, and use granulated sugar here. You want to sweeten the ice cream without changing its flavor.
• Eggs: I love buying fresh eggs from my neighbors who raise chickens because I find free-range eggs have the most brightly colored yolks. If you have access to farm-fresh eggs, invest in a dozen.
• Cream cheese: Cream cheese is the star of the show, so use one of the best cream cheese brands at the store.
• Lemon juice: For this recipe, and honestly, most others, use freshly squeezed lemon juice. Store-bought lemon juice doesn’t have the same zing. Here’s a tip on how to juice lemons the easy way.
• Vanilla extract: Make sure you have real-deal vanilla extract, not imitation vanilla. When buying real vanilla strains my budget, I leave it out rather than use imitation vanilla as a substitute. You can also make vanilla extract at home.

Directions

Step 1: Make a custard

In a large saucepan, heat the cream and milk to 175°F. Add the sugar; stir until dissolved.

Whisk a small amount of the hot milk mixture into the eggs. Scrape the eggs into the pan, whisking vigorously as you do. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, around 160°. Remove from heat.

Editor’s Tip: Mixing hot liquid into beaten eggs is called “tempering,” and it helps keep the cool eggs from scrambling as soon as they hit the heat. To be safe, I prefer to very slowly whisk at least 2 cups hot liquid into my eggs before pouring them into a hot pot.

Step 2: Mix in the remaining ingredients

Whisk in the cream cheese cubes until the custard is smooth. Place your pot into a bowl of ice water to cool the custard quickly, and stir for two minutes. Stir in the lemon juice and vanilla. Press foil or waxed paper onto the surface of the custard. Refrigerate for several hours or overnight.

Editor’s Tip: If you don’t want to put a large pot into the fridge, transfer the custard to a metal or glass bowl as soon as the cream cheese has been whisked in, and place that bowl in an ice water bath. (I like to pour the ice cream mix through a strainer to catch any bits of egg that may have scrambled.) This will add the benefit of cooling the custard more quickly. Parchment is a great substitute for the foil or waxed paper in this step.

Step 3: Churn the ice cream

Fill the cylinder of your ice cream maker two-thirds full. Process according to the manufacturer’s directions, then transfer to freezer-safe containers for storage. Freeze for two to four hours before serving. Refrigerate any extra custard until your ice cream maker is ready for another round.

Editor’s Tip: If your ice cream maker has a compressor, you can start a new batch as soon as you finish the previous one. If it has a bowl that needs to chill, you may have to put that in the freezer overnight before making a second batch.

Recipe Variations

• Add mix-ins: Mix-ins can be added during the last minute of processing once the ice cream has the consistency of soft serve. I like chunks of contest-winning cookies or double-chocolate brownies, or fresh or frozen berries or cherries.
• Make some swirls: To add a swirl of jam, salted caramel sauce or hot fudge sauce, turn the mixer off and remove the paddle, then stir in a swirl by hand.
• Use a package of graham crackers: Many cheesecakes have a graham cracker crust, so sprinkle crushed homemade honey grahams over your ice cream before serving! Or make cheesecake ice cream sandwiches using graham crackers instead of cookies. (Don’t forget to put photos of your graham cracker creation on the ‘gram!)

How to Store Cheesecake Ice Cream

Store homemade ice cream in freezer-safe containers with tight lids, and use within a month. If you make ice cream often, invest in snazzy storage tubs and other useful ice cream accessories.

Cheesecake Ice Cream Tips

What can you do with cheesecake ice cream?

Use cheesecake ice cream in a banana split, or combine it with fruit-flavored ice cream in a waffle cone or ice cream bowls. This ice cream is also amazing with warm jam or fruit compote, like slow-cooker rhubarb strawberry sauce, poured over the top.

How do you make homemade ice cream soft and creamy?

Using your thermometer and being particular about temperature will give your ice cream great texture. Heating the ice cream base to 175° ensures that the sugar is melted, which makes it feel smooth. Getting the temp to 160° once the eggs are added thickens the custard, and cooling the pan once you’ve reached that point helps avoid curdling.

If you have trouble getting the cream cheese to melt into the custard, use an immersion blender (or a traditional blender) to combine it all.

How do you make cheesecake ice cream without an ice cream maker?

There are many ways to make homemade ice cream without an ice cream maker, like beating it with an egg beater as it freezes, making ice cream in a bag, or making the ice cream in a coffee can.